Directions:
- Mix soup, water, rice, onion powder and black pepper in 2 quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper.
- Cover and bake at 375* for 45 mins or until chicken is no longer pink and rice is done. Top with cheese.
- Optional: Stir 2 cups of fresh, canned, or frozen vegetables into soup mixture before topping with chicken.
- For a Mexican twist: Omit onion powder and pepper. Add 1 teaspoons chili powder to soup mixture. Substitute mexican cheese blend for the cheddar.
- For an Italian twist: Omit onion powder and pepper. Add 1 teaspoons Italian seasoning, crushed, to soup mixture. Substitute 1/3 cup shredded parmesan cheese for the cheddar cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.67 Kcal (694 kJ) | ||
| Calories from fat | 50.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 9% | |
|---|---|---|---|
| Cholesterol | 56.4mg | 19% | |
| Sodium | 321.37mg | 13% | |
| Potassium | 257.94mg | 5% | |
| Total Carbs | 9.83g | 3% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 18.99g | 38% | |
| Iron | 0.6mg | 3% | |
| Calcium | 75.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 128.38 Kcal (538 kJ) | ||
| Calories from fat | 39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 9% | |
|---|---|---|---|
| Cholesterol | 43.7mg | 19% | |
| Sodium | 249.03mg | 13% | |
| Potassium | 199.88mg | 5% | |
| Total Carbs | 7.62g | 3% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 14.72g | 38% | |
| Iron | 0.5mg | 3% | |
| Calcium | 58.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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